Ginger biscuits are a bit of an old-school treat.
Relatively easy to make and super-tasty.
- 100g salted butter , cubed
- 75g light brown soft sugar
- 1 tbsp stem ginger, finely chopped
- 100g golden syrup
- 250g self-raising flour
- 1½ tbsp ground ginger
- 1 tsp bicarbonate of soda
- 1 small egg yolk, beaten
Heat the oven to 170C. Line two large baking trays with baking parchment.
In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.